Thursday, 10 December 2009

Pauline's entry for Paper Chef #47

Ham and cheese croquetas with salad and mustard dip

Ham and cheese croquetas (6 pieces)
100 gram of ham, cut into small screds
50 grams of cheese, cut into small cubes
1 egg
a few threads of saffron
flour and bread crumbs for coating the croquetas
4 tablespoons of flour
2 tablespoons of melted butter
1 cup of milk
pinch of nutmeg
pinch of salt
pinch of ground black pepper
oil for frying

Make a roux by heating butter and adding flour. While stirring,
slowly add milk to make a bechamel sauce.
Add salt, pepper and nutmeg. Add cheese and let it melt
into the roux. Mix ham through the mixture. Let it cool off
in the fridge. Roll the dough into 6 croquettas, and put
them back into the fridge. In the meantime, add saffron and
egg into a small bowl, stir well. Cover a dish with flour.
Take the croquetas from the fridge, cover them with the egg
mixture and roll them through the flour. Put them back in the
fridge. In the meantime, cover a dish with bread crumbs
and add a big layer of oil to a small frying pan. Heat the oil.
Dip the croquettas in the egg mixture for the second time,
and coat them with bread crumbs. Put them back into the fridge.
When the oil is heated enough (you can carefully test with a
drop of water) add the croquettas to the pan. Fry croquetas
for 3 minutes. You can use the saffron egg mixture to
make an omelette.

Serve with salad with thyme dressing and use mustard for dipping.


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